Passover Recipes

Holidays and Festivals

 

Of course, you start with matzo meal: you can buy it, you can make your own by running pieces of matzo through a food processor until they make a fine flour, or you can do it my way: pick up a package of Manischewitz Matzo Ball Mix!

In a small bowl, lightly beat four eggs together with four tablespoons of vegetable oil. Blend in one cup of matzo meal, about 2 teaspoons of salt, and a bit of garlic and onion powder to taste. Then add the secret ingredient: 1/4 cup of club soda or seltzer (the bubbles are what make the matzo balls so light!).

The mixture needs to rest, covered, in the refrigerator for 15 minutes. While the matzo ball mixture is resting, bring about 3 quarts of chicken soup or stock to a brisk boil.

Now wet your hands and begin to form the matzo ball mix into 1-inch balls... but it's really important that you don't squeeze them! Remember, the key word is light and fluffy, so be gentle! You should have about 16 matzo balls - don't worry if you have a few more or less.

Reduce the heat and drop the matzo balls one by one into the boiling soup. Cover the pot tightly and cook for about 30 minutes. Serve them nice and hot, two or three per person. Between the bubbles in the club soda and your gentle, loving touch in forming them, I guarantee that you'll have the lightest and fluffiest matzo balls on the block. Enjoy!

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Passover Tzimmes

  • 1 lb carrots
  • 5 sweet potatoes
  • 1/2 cup pitted prunes
  • 1/2 cup honey
  • 1 cup orange juice
  • 1 tsp cinnamon

Tzimmes is a wonderfully sweet, delicious vegetable dish served at Passover. It's such a mushy mixture of tastes that it has come to be an expression in the Jewish vocabulary, as in "Oy, don't make such a tzimmes, sweetheart!" (meaning don't mix things up and make them such a big deal!).

To make Passover tzimmes, first preheat the oven to 350ºF. Then peel and chop the carrots and sweet potatoes into 1-inch pieces. Cook them together in a large pot of water for about 15 minutes over medium heat, until they are a little tender but still firm. Then mix in the prunes and put the whole tzimmes in a casserole dish. In a separate bowl, mix together the honey, orange juice and cinnamon, and pour over the vegetable mix. Cover and bake for about 30-45 minutes. Take off the cover, stir, and bake for another 10 minutes or so until all the vegetables are nice and soft. Tzimmes tastes better if you refrigerate it overnight, but be sure to reheat it in a very slow oven. Serves 6-8. Enjoy!

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Chocolate Macaroons

What's a meal without dessert? Every Jewish mother loves the excitement that follows when dessert is finally revealed - but on Passover, we need to be a little more creative. These chocolate macaroons (sort of like cookies only better!), one of my special recipes, are sure to bring smiles to your Passover table!

  • 3 egg whites
  • 1 cup sugar
  • 1/3 cup cocoa powder (unsweetened)
  • 2 cups shredded coconut (unsweetened)
  • 1 teaspoon vanilla extract
  • Just a pinch of salt

First mix the sugar and cocoa together. Then in a separate bowl, beat the egg whites (adding the pinch of salt) until stiff peaks begin to form. Slowly sprinkle the sugar and cocoa mixture, and blend into the egg whites. Then fold in the coconut and vanilla extract. That's it! Now line a baking sheet with parchment paper, and drop the mixture by spoonfuls about an inch apart. Bake them for 15-20 minutes at 350°F, and then share a few! Makes about 3-4 dozen.

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Coconut Macaroons

If you're invited to a Passover Seder this year, you'll be the favorite guest if you bring along a batch or two of these light and fabulous coconut macaroons, kosher for Passover! They're super-easy to make (or else I wouldn't be giving you the recipe - super-easy is the only thing I know how to do!).

You'll need:

  • 2 egg whites
  • 1/2 tsp. Vanilla
  • Pinch of salt
  • 2/3 cup sugar
  • 1 1/3 cup coconut flakes

All you do is beat the egg whites, vanilla and salt until soft peaks form. Then VERY SLOWLY sprinkle in the sugar, just a little at a time, and then gently fold in the coconut with a spatula. That's it! Now drop spoonfuls onto a greased cookie sheet and bake in a preheated oven at 350° for 20 minutes. Makes about 2 dozen. Enjoy!

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Holiday cranberry mold

Serves 6-8

Ingredients:

  • Family Size packet of Raspberry Jell-o – 1 box
  • Whole cranberry sauce – 1 can – 14 oz (crushed)
  • Crushed Pineapple – 1 can – 14 oz (drained)
  • Walnuts chopped – ½ cup
  • Pineapple juice – ½ cup

Directions:

  1. Boil 2 cups of water and add dry jello mix
  2. Add crushed pineapple
  3. Add cranberry sauce
  4. Add 1 cup of cold water and ½ cup of pineapple juice
  5. Add mixture into a mold
  6. Refrigerate for 1 day
  7. When ready to serve, dip mold in warm water and flip to place on a plate
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Flourless Chocolate Espresso Cake

 
 
Ingredients:
  • 3 tablespoons unsalted butter, plus more to grease pan
  • 6 ounces bittersweet chocolate, chopped
  • 6 large eggs, separated, at room temperature
  • 1 cup granulated sugar
  • 3 tablespoons instant espresso powder
  • 1/4 teaspoon coarse salt
  • 1 tablespoon vanilla extract
  • Parchment paper
Chocolate Espresso Sauce:
  • 3 ounces bittersweet chocolate, chopped
  • 1 1/2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 1/3 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 tablespoon instant espresso powder
  • 1/4 teaspoon coarse salt
Instructions:
  1. Preheat oven to 350 degrees. Using parchment paper, trace the removable bottom of a 9-inch springform pan and cut to fit. Return bottom to the springform pan and grease the pan with butter.  Place the parchment cut-out over the bottom of the pan.
  2. Melt butter and chocolate in a double boiler or heatproof bowl set over a pan of simmering water. Set aside.
  3. With a mixer beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and melted chocolate mixture, and beat for 1 minute.
  4. In a separate, clean bowl beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.
  5. Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment.
  6. Make the sauce: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth.
  7. Serve sauce warm over cake.

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Learn more about Passover:

In 2014, Passover falls April 14 - 22. Enjoy these resources to learn more about Passover, its traditional celebration, and its fulfillment in Jesus. Chag Pesach Sameach - Happy Passover!

Sign up for ministry updates from Chosen People Ministries, and get a free Passover e-book!

  • Articles on the meaning of Passover, the significance of the traditional elements, and its fulfillment in Jesus
  • Delicious Passover recipes for main dishes, desserts, and more
  • A step-by-step guide to celebrating the Passover in your home

 

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